My stalk of brussel sprouts has been calling to me.
One year we grew our own brussel sprouts, but they weren’t very big this early in the year. I remember my husband heading out in the snow on Thanksgiving Day to harvest them so we could have them with dinner. What a guy! I’m not sure he even liked brussel sprouts at that point. He says there are lots of vegetables he never had or liked until I cooked them for him. Good man. 🙂
After cutting the sprouts off the stalk, I rinsed them and cut them in half. I didn’t measure how much I had, one foot long stalk full of brussel sprouts.
Preheat oven to 425°.
In a small bowl, I combined:
- 1/4 c. chopped walnuts
- 2 t. canola oil
- 1.5 t. maple syrup
- 1/4 t. fresh ground black pepper
- 1/4 t. kosher salt
I spread the brussel sprouts in a large baking dish, then drizzled the maple sugar/nuts mixture over the sprouts, tossing to coat. This baked for about 17 minutes, turning occasionally.
While that cooked, I turned my attention to the fish. In the past, I have found tilapia to be extremely bland. As a result, I have never purchased it to cook myself before and if in a restaurant, I only order it blackened. But today I saw some at Costco, it was within the budget and we had not eaten fish at home in a while, so I decided to give it a try.
I have this beautiful cookbook, Fish Without A Doubt, that I bought so I would have a clue what to do with all the bounty my fishing husband would be bringing home. I used it a lot for ideas on what to do with all the tuna we had for a couple of years after a previous fishing trip, and this is where I turned for tilapia help. Broiled Fish with Butter and Herbs? Okay!
The ingredients were easy:
- 4 fillets of Tilapia
- 4 T. butter, melted
- 1/4 t. kosher salt
- 1/4 t. white pepper (Finally, an excuse to use this!)
- 2 t. Fines Herbs
- 4 t. bread crumbs
I turned on the broiler, and put the big cast iron skillet in the oven to get super hot.
The fish fillets get dredged in the butter, then both sides sprinkled with salt and white pepper. Divide the herbs evenly among the fillets, sprinkling over the top. Then spread the breadcrumbs evenly over all the fillets, patting the toppings onto the fish.
By now, the cast iron skillet should have been in the oven for about 15 minutes. I pulled it out of the oven and placed the fillets, topping side up in the skillet. The cookbook mentioned a satisfying sizzle when the fish hit the pan, and I got it!
The skillet went back under the broiler for about 3-4 minutes, until the bread crumbs were browned.
Served with lemon wedges, and our roasted brussel sprouts.
The brussel sprouts had just a hint of sweetness from the maple syrup. And the herbs for the fish could have been a mix of chopped fresh herbs, such as parsley, dill and chives. I just happened to have the dried Fines Herbs (and no fresh herbs).
This was the best tilapia I have ever had! The kids didn’t complain about fish or brussel sprouts. We had one extra serving of both and they fought about who got to eat them when we had Leftover Night the next day. 🙂